Lemon Pound Cake Cookies have always been a special treat in my household, and their story traces back to one memorable summer at my grandmother’s home. I was just a child, full of curiosity and a budding love for the kitchen, when I first discovered my grandmother’s recipe for these delightful cookies. The scent of fresh lemons would fill her kitchen, mingling with the warm aroma of butter, creating an inviting atmosphere that beckoned everyone to the table.
Grandma was the kind of person who believed in the magic of simple ingredients and the joy that homemade food could bring to family and friends. Every time she baked these cookies, it was as if she was sharing a piece of her heart with us. She’d tell stories of how her own mother used to make them for afternoon teas, and how the recipe had been passed down through generations, each adding their own little twist. For her, it was the lemon zest that made all the difference – a tiny addition that brought the flavors to life.
As I grew older, I started to appreciate not just the taste but the connection these cookies represented. They became my go-to treat whenever I needed a little pick-me-up or when I wanted to impress guests with something simple yet incredibly flavorful. I still remember the first time I made them on my own, a bit of flour dusting my nose as I carefully followed her handwritten recipe. The cookies turned out perfectly, their edges just golden enough, with a soft, buttery center that melted in my mouth, and the tang of lemon lingering delightfully on my tongue.
Now, whenever I bake these Lemon Pound Cake Cookies, I feel like I’m bringing a piece of my grandmother’s kitchen into my own home. They’re more than just cookies to me – they’re a connection to the past, a reminder of lazy summer afternoons spent in the kitchen with her, and the comfort of family traditions. These cookies are perfect for any occasion, whether it’s a casual get-together or a quiet evening with a cup of tea. Their bright, citrusy flavor, combined with the richness of butter and the subtle sweetness of the glaze, makes them utterly irresistible.
If you’ve never tried baking these, I encourage you to give them a go. They’re easy enough for beginners, yet the end result is so impressive that no one will guess how simple they are to make. And who knows? Maybe they’ll become a cherished tradition in your family too, just like they are in mine.
How to Make Lemon Pound Cake Cookies
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Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1-2 lemons
- 1 ½ cups granulated sugar
- 8 tablespoons softened butter
- 3 tablespoons butter-flavored shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Juice from 1 lemon
- 1/3 cup buttermilk
- 1 cup sifted powdered sugar
- 1 tablespoon lemon juice (adjust as needed)
- Lemon zest for garnish
Directions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, salt, and lemon zest. Set aside.
- In a separate bowl, cream together the sugar, softened butter, and butter-flavored shortening until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract, lemon extract, and freshly squeezed lemon juice.
- Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk to form a smooth dough.
- Chill the dough in the refrigerator for about an hour, or until it becomes firm.
- Once chilled, use a mini cookie scoop to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Keep the remaining dough in the refrigerator between batches to prevent it from becoming too soft.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack.
- For the glaze, combine the powdered sugar and lemon juice in a small bowl. Gradually add the lemon juice until you reach the desired consistency.
- Brush the glaze over the cooled cookies and garnish with additional lemon zest. Allow the glaze to set before storing the cookies.
Storing Suggestion
Store the Lemon Pound Cake Cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, place a sheet of parchment paper between each layer of cookies.
Cooking Tips
If you prefer a stronger lemon flavor, add an extra teaspoon of lemon extract. For a richer taste, substitute the shortening with an equal amount of butter.
Serving Suggestions
These cookies are delicious on their own, but for an extra treat, serve them with a cup of hot tea or a scoop of vanilla ice cream. They also make a great addition to dessert platters for gatherings.
Ingredient Substitutions
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1/3 cup of regular milk and letting it sit for a few minutes before using. You can also use half whole wheat flour and half all-purpose flour for a slightly nuttier flavor and texture.
Seasonal Variations
In the summer, add fresh blueberries or raspberries to the dough for a fruity twist. During the holidays, sprinkle a pinch of nutmeg or cinnamon into the dough for a warm, festive flavor.
Allergen Information
This recipe contains wheat, dairy, and eggs, which are common allergens. For a dairy-free option, substitute the butter and buttermilk with plant-based alternatives. Use a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.
FAQ:
How can I make these cookies more moist?
Adding an extra tablespoon of buttermilk or lemon juice can help increase moisture. Be careful not to add too much, as it may affect the dough’s consistency.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Roll the dough into balls, place them on a baking sheet to freeze individually, and then transfer them to a freezer-safe bag. Bake directly from frozen, adding an extra minute or two to the baking time.
What’s the best way to zest lemons?
Use a microplane or fine grater to zest lemons, being careful to only grate the yellow outer layer and avoid the bitter white pith beneath.
Why did my cookies spread too much?
Over-creaming the butter and sugar or not chilling the dough long enough can cause the cookies to spread excessively. Make sure the dough is firm before baking.
Can I make the glaze thicker?
To thicken the glaze, simply add more powdered sugar until it reaches the desired consistency. For a thinner glaze, add a bit more lemon juice.
What other citrus fruits can I use?
Feel free to experiment with other citrus fruits like limes or oranges for a different flavor profile. You can substitute lemon juice and zest with lime or orange equivalents.
Lemon Pound Cake Cookies
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- zest of 1-2 lemons
- 1 ½ cups granulated sugar
- 8 tablespoons softened butter
- 3 tablespoons butter-flavored shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- juice from 1 lemon
- 1/3 cup buttermilk
- 1 cup sifted powdered sugar
- 1 tablespoon lemon juice adjust as needed
- lemon zest for garnish
Instructions
- Preheat your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, salt, and lemon zest. Mix well and set aside.
- In another large bowl, beat together the sugar, butter, and shortening until creamy.
- Add the eggs, vanilla extract, lemon extract, and lemon juice to the mixture, blending thoroughly.
- Gradually incorporate the dry ingredients into the wet mixture, adding buttermilk to help with the mixing.
- Chill the dough for about 1 hour or until it becomes firm.
- Using a mini cookie scoop, place dollops of dough 2 inches apart on the prepared baking sheet, as they will spread significantly.
- Keep the remaining dough in the refrigerator between baking batches to maintain firmness.
- Bake for 10-12 minutes until lightly golden.
- Allow the cookies to rest on the baking sheet for 1-2 minutes before transferring them to a cooling rack to cool completely.
- For the glaze, mix powdered sugar with lemon juice in a bowl. Add the lemon juice gradually until the glaze reaches a brushable consistency, not too runny.
- Brush the glaze over the cooled cookies and sprinkle with additional lemon zest. Work in small batches as the glaze sets quickly.
- Store the cookies in an airtight container.
